Mini Croissants with Thermomix

Preparation of Mini Croissants with Thermomix

1. In the blender glass, we place the milk, yeast and sugar, and program 1 minute at 37 ° C, speed 2.
2. We add the flour, eggs, vanillin, aromas and the pinch of salt. We schedule 6 minutes in Ampasar mode.
3. After 3 minutes, add the butter little by little with the blades in motion.
4. Let the dough covered with transparent film until it doubles its size.
5. We extend the dough and form the croissants (we can fill them before or leave them empty) and let them rest another hour in an oven off with the light on.
6. We paint with egg white (optionally, we add some brown sugar on top).
7. Bake in a preheated oven at 180 ° C for approximately 25 minutes.

FAQS (frequent questions)

1. 1. Can I freeze the mini croissants before baking?
2. Yes, you can freeze and bake them directly from the freezer. Be sure to extend the cooking time well.
3. 2. Can the mini croissants be filled before baking?
4. Clear! You can fill them with chocolate, jam or what you prefer before forming the croissants.
5. 3. How long do the Fresh mini croissants last?
6. Fresh mini croissants remain tender and delicious for approximately 2-3 days if they are stored in a hermetic container.
7. 4. Can I replace beer yeast with dry yeast?
8. Yes, you can use dry yeast instead of beer yeast. Just be sure to adjust the amounts according to the manufacturer’s instructions.
9. 5. How can I know when the mini croissants are ready?
10. The mini croissants will be ready when they are golden and crispy on the outside. You can try by clicking with a stick; If it goes clean, they are ready to enjoy.